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A
to Z
Recipes
July 25, 2010
Always
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laugh and cook.
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Good morning and welcome to your Sunday
edition of A to Z
Recipes Newsletter. I hope this finds you well and ready for
some great recipes. I should be at work as you read this. I'm in my
last week of working days. I have a couple days off then start nights
for
a month. I'm not always the happiest camper working nights, but I'm not
unhappy either. I'm just tired because I'm not a good day sleeper. But
I do the mental count-down for when I start days and fool myself into
thinking
how very short a month actually is. At my age... months are
short!
If you're ever hankering to get to know our regular contributors, or
maybe get a peek into the lives of your fellow a2z'ers, visit the A to Z
Recipes QT Discussion Forum. We share lots of things that
really good friends do. And then some! Taking a peek is easy... and no
one will ever know you visited. Just click on this link!
The current Monthly Theme topic is "Chill Out". I
hope you will join in by sharing recipes for this theme topic as well
as regular issues. Please visit the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the
link there to use for sharing recipes here in the A to Z
Recipes Newsletter.
We've got lots of what makes A to Z Recipes Newsletter
a favorite of many in today's issue. You'll find dozens of recipes,
tidbits to make you think, and a few things to bring out a chuckle. I
do
hope you enjoy it all and consider sharing something with us for a
future issue. Accept my thanks in advance.
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Evening Prayer
~Shared by Charlie J., Mobile, AL
Someone has said that if Christians really understood the full extent
of the power we have available through prayer, we might be speechless.
Did you know that during WWII there was an adviser to Churchill who
organized a group of people who dropped what they were doing every day
at a prescribed hour for one minute to collectively pray for the safety
of England, its people and peace? There is now a group of people
organizing the same thing here in America . If you would like to
participate: Every evening at 9:00 PM Eastern Time (8:00 PM Central)
(7:00 PM Mountain) (6:00 PM Pacific), stop whatever you are doing and
spend one minute praying for the safety of the United States, our
troops, our citizens, and for a return to a Godly nation. If you know
anyone else who would like to participate, please pass this along. Our
prayers are the most powerful asset we have.
Please share this with your praying friends.
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Clean a Drain with Salt
~Shared by Marilyn, OH
Using salt and baking soda to unclog a drain will put an end to bad
drain odors at the same time.
Pour 1 cup salt into the drain followed by 1 cup baking soda.
Pour a kettle full of boiling water down the drain and let all that
hard-working sodium get busy.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Chill
Out"
In this month's theme
topic of "Chill Out"
we are looking for recipes
that require little to no cooking. Let's keep the kitchen cool for a
few delicious meals. You can share your favorite recipes for salads,
cold soups, sandwiches, even some for the crockpot. We've even got room
left for dessert, and a nice drink. I sure hope you get the 'sharing
fever' and make this a great monthly theme issue! Be sure to use the
Monthly Theme links for your
submissions so I'll know where you'd like
them posted, ok?
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Chill Out".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Chill
Out".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Chill
Out" has a deadline of July
31, 2010,
and will be posted on August 8, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Chill
Out".
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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~Shared by Jim D., WA
It was so cold during our trip to Canada that my wife and I ducked into
a department store to buy long underwear. When we asked a saleswoman
where we could find a pair, she directed us to the lingerie department.
"You know you're in Canada," I grumbled to my wife, "When long johns
are considered lingerie."
10 PIECES OF ADVICE TO BE PASSED ON TO YOUR
MOM, YOUR
DAUGHTERS OR GRANDDAUGHTERS, NIECES, AUNTS, GIRLFRIENDS, ETC.
~Shared by Treva, NC
1. Don't imagine you can change a man - unless he's in diapers.
2. What do you do if your boyfriend walks out? You shut the door.
3. If they put a man on the moon - they should be able to put them all
up there.
4. Go for the younger man. You might as well, they never mature anyway.
5. Men are all the same - they just have different faces, so we can
tell them apart.
6. Best way to get a man to do something is to suggest he is too old
for it.
7. Love is blind, but marriage is a real eye-opener.
8. The children of Israel wandered around the desert for 40 years. Even
in Biblical times, men wouldn't ask for directions.
9. If he asks what sort of books you're interested in, tell him cheque
books.
10. Remember a sense of humor does not mean that you tell him jokes, it
means that you laugh at his.
Cooking Class
~Shared by Mary H., Montreal, Canada
One day during cooking class, our teacher, Mrs. Jones, was extolling
her secrets for preparing perfect sauces.
When she ordered us to the stoves to prepare our assignments, she said,
"Don't forget to use wooden spoons."
As I stirred my sauce, I contemplated the physics behind the mystery of
the wooden spoon and decided it must have something to do with heat
conduction. I approached Mrs. Jones to test my theory. "Why wooden
spoons?" I asked.
"Because," she replied, "if I have to sit here listening to all your
metal spoons banging against metal pots, I'd go nuts."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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Recipe:
Rhubarb Custard Pie
Originally shared by: Carol, NY
Reviewer: Patricia, Charlevoix, MI
Date posted: September 13,
2006
How I love the archive
section - I was asked to make a rhubarb pie for the special
needs picnic - don't like rhubarb, have never made a pie. Found the
following recipe in the archives and gave it a try. Everyone raved
about it, now want another, but this time with strawberries. Have to
admit I misread the recipe and only put in two cups of rhubarb, instead
of the four indicated, but the pie shell was filled to the brim. Thank
you, Carol.
~Patricia, Charlevoix, MI
RHUBARB CUSTARD PIE
~Submitted by Carol, NY
This is from the original 1950's Betty Crocker cookbook.
3 eggs, slightly beaten
3 tbs milk
2 cups sugar
4 tbs flour
1/2 tsp nutmeg
4 cups cut-up rhubarb
Pastry lined pie pan, and enough crust for top
Beat eggs and milk together. Combine sugar, flour and nutmeg. Mix into
egg-milk mixture. Add rhubarb and mix well. Pour into pastry lined pie
pan. Dot top with bits of butter. Moisten edges, place top crust on and
seal. Bake at 400 ° for 50-60 minutes until golden brown. Cool and
serve with vanilla ice cream.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
RASPBERRY DOUBLE-LAYER CHIFFON PIE
~Shared by Marilyn, Canton, OH
Fruit Layer:
2 cups frozen raspberries (12 ounces)
3 tablespoons Sure-Jell powdered pectin
1 1/2 cups sugar
Pinch salt
1 cup fresh raspberries
1 (9-inch) pie shell, baked and cooled
Chiffon Layer:
3 tablespoons gelatin, raspberry flavored
3 tablespoons boiling water
3 ounces cream cheese, room temperature
1 cup heavy cream, chilled
Whipped Cream Topping:
1 1/4 cups heavy cream, chilled
2 tablespoons sugar
1. For the fruit layer: Cook frozen berries in medium saucepan over
medium-high heat, stirring occasionally, until berries begin to give up
their juice, about 3 minutes. Stir in pectin and bring to full boil,
stirring constantly. Stir in sugar and salt and return to full boil.
Cook, stirring constantly, until slightly thickened, about 2 minutes.
Pour through fine-mesh strainer into medium bowl, pressing on solids to
extract as much puree as possible. Scrape puree off underside of
strainer into bowl.
2. Transfer 1/3 cup raspberry puree to small bowl and cool to room
temperature. Gently fold fresh raspberries into remaining puree. Spread
fruit mixture evenly over bottom of pie shell and set aside.
3. For the chiffon layer: Dissolve gelatin in boiling water in large
bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat
with electric mixer on high speed, scraping down sides of bowl once or
twice, until smooth, about 2 minutes. Add 1 cup cream and beat on
medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat
on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread
evenly over fruit in pie shell. Cover pie with plastic wrap.
Refrigerate until set, at least 3 hours or up to 2 days.
4. For the whipped cream topping: When ready to serve, beat 1 1/4 cups
cream and sugar to stiff peaks. Spread or pipe over chilled filling.
Serve.
Yield - Serves 8 to 10
Notes to read before preparing: A chiffon pie is pretty, but it often
tastes more like sweet foam than fruit. Fillings made from
gelatin-stabilized whipped cream are creamier and smoother than those
made with gelatin-stabilized egg whites. Additional gelatin
(raspberry flavored rather than plain) and a little cream cheese
stiffen a chiffon filling, enabling it to hold additional raspberry
puree for more flavor. A layer of sweetened, thickened fruit
that sits on the crust and beneath the chiffon goes a long way toward
boosting the fruit flavor. The heavy cream must be ice cold;
if not, it won't hold stiff peaks, no matter how long or hard you beat
it. Soften the cream cheese at room temperature; the
microwave will cause the cheese to separate.
TEQUILA SUNRISE
~Shared by Larry Holmes, Toronto, Canada
1 ½ ounces tequila
½ ounce lime juice
Crushed ice
3 ounces orange juice
¼ ounce grenadine syrup
Lime slice
Pour tequila and lime juice over crushed ice in a tall glass.
Slowly pour in orange juice. Pour in grenadine
syrup. Garnish with lime slice. Stir before
drinking.
Makes 1 5-ounce serving.
EASY SOUR CREAM CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending
well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles
evenly across the top when lightly shaken. Run a knife around the
outside edge, but leave the cake in the pan. Let cool on counter, then
place in refrigerator. Remove from pan when completely chilled, and
serve.
AUNT ROSE'S CRAB DIP
~Shared by Jim D., WA
INGREDIENTS
3 5-oz cans of whole lump crab meat
1 5-oz can of sliced water chestnuts
1 bunch of long green onions chopped
1 cup of mayonnaise
Salt and pepper to taste
PREPARATION
Wash the crab off under cold water and make sure there is no remaining
shell.
Chop the crab meat up into little pieces.
Finely chop the water chestnuts.
Place the crab, water chestnuts, chopped onions and mayonnaise in a
large bowl and mix thoroughly.
Season with salt and pepper
Taste the crab mixture and adjust mayonnaise accordingly. You may
prefer more mayonnaise.
Serve on Ritz crackers or in a serving bowl surrounded by crackers.
Source: Great
Chicago Italian Recipes
SNICKERS SALAD
~Shared by Treva, NC
6 apples
6 Snickers bars - NOT snack size
1 tub (8 oz) Cool Whip, thawed
1 pkg. (8 oz) cream cheese, softened
Chop apples and Snickers. Combine Cool Whip and cream cheese;
blend well. Mix all in large bowl. Cover and chill.
APRICOT GLAZED CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 Cup apricot preserves
1/3 Cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts, (not thawed)
Mix the first 3 ingredients together. Place chicken in crock pot and
cover with apricot mixture. Cook on LOW 5 to 6 hours.
This recipe yields 6 servings.
EASY PASTA CASSEROLE
~Shared by Barb C., Chula Vista, CA
INGREDIENTS
1 pound pasta
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
8 ounces fresh mushrooms, sliced
1 1/4 cups Italian-style stewed tomatoes
1 cup shredded mozzarella cheese
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large skillet, brown the beef until no longer pink; drain off
grease. Add spaghetti sauce, mushrooms, and tomatoes to beef and simmer
for 10 minutes or until warmed through.
4. In a 9x13 inch baking dish, pour in beef and tomato mixture and add
pasta; mix well. Sprinkle the cheese evenly over the top.
5. Bake in preheated oven for 20 minutes or until the cheese starts to
bubble; serve immediately.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BAKED VIDALIA ONIONS
~Shared by Johnny, LA
Makes 4 servings
4 large Vidalia or other sweet onions
5 tablespoons butter
½ cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Trim off the root tendrils of the onions, leaving all the layers
attached to the root end, and cut out the stem ends, leaving a shallow,
cone-shaped well in the top of each. Peel off the outer skins and
lightly rub the onions with about 1 tablespoon of the butter.
Put them stem side up in a shallow baking dish that will hold them
snugly. Top each with a tablespoon butter. Bake in the upper third of
the oven, basting with the pan juices, until nearly tender, about 45
minutes.
Remove them from the oven and sprinkle with the cheese. Season with
salt and black pepper. Return them to the oven and bake until the
cheese is melted and golden brown, 10 to 15 minutes. Remove from the
oven and let stand for about 5 minutes before serving with the pan
juices.
Source: Marcelle Bienvenu
HERSHEY'S SYRUP CAKE
~Shared by Linda H., Rosharon, TX
1/2 cup margarine
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking power
1/4 teaspoon salt
16 ounces can Hershey Syrup
Icing:
1/2 cup margarine
1 cup sugar
1/3 cup milk
1/2 cup chocolate chips
Cream margarine and sugar; then add eggs one at a time and beat well,
after each. Sift dry ingredients and add to above mixture. Add syrup
and bake at 350 degrees for 50 minutes in 13x9 inch pan. Do not over
bake. Ice while hot.
Icing:
Boil margarine, milk and sugar together for two to three minutes. Add
chocolate chips, beat until smooth. Pour on cake.
Source: CDKitchen
GRANNY JORDAN'S CHICKEN CASSEROLE/SALAD
~Shared by Jim H., Calgary, Alberta, Canada
1 cooked, cut up chicken
1/2 cup mayo
1 can cream of chicken soup
2 boiled eggs, cut up
3/4 cup celery, diced onion, diced (I used half of an onion)
1/3 cup cracker crumbs (I omitted these)
Potato Chips
Ritz crackers
Lettuce
Mix chicken, mayo, soup, eggs, celery, onion, and cracker
crumbs in a bowl. Spread into an 8×8 pan. Top with crushed potato
chips. Bake at 350 for twenty minutes. Serve hot or cold. If cold,
serve over bed of lettuce with Ritz crackers.
Source: southernplate.com
HOMEMADE (GIRL SCOUT) THIN MINTS
~Shared by Rusty, Leesburg, FL
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and
salt. In a large bowl, cream together butter and sugar. With the mixer
on low speed, add in the milk and the extracts. Mixture will look
curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in
diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until
dough is very firm. Preheat oven to 375F. Slice dough into rounds not
more than 1/4 inch thick - if they are too thick, they will not be as
crisp - and place on a parchment lined baking sheet. Cookies will not
spread very much, so you can put them quite close together. Bake for
13-15 minutes, until cookies are firm at the edges. Cool cookies
completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high
power in the microwave, stirring every 45-60 seconds, until chocolate
is smooth. Chocolate should have a consistency somewhere between
chocolate syrup and fudge for a thin coating. Dip each cookie in melted
chocolate, turn with a fork to coat, then transfer to a piece of
parchment paper or wax paper to set up for at least 30 minutes, or
until chocolate is cool and firm. Reheat chocolate as needed to keep it
smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
NEW ORLEANS STYLE MUFFALETTA
(ABM - Automatic Bread Machine)
~Shared by Doe, Oliver, B.C., Canada
Makes 1 muffaletta serving 6
Need one baking sheet lightly greased
Bread:
1 1/4 c water
1 1/2 tsp salt
2 tbsp br sugar
2 tbsp olive oil
2 c w.w. flour
1 1/4 c reg or bread flour
3/4 c 7 grain cereal
1/2 c buttermilk powder
1 1/4 tsp bread machine yeast
Muffaletta Filling:
1 red sw pepper, diced
1 yellow pepper, diced
1 lg tomato, diced
3 garlic, minced
1/4 c store-bought balsamic & herb vinaigrette
12 oz lean chicken breast, sliced thinly
6 oz Monterey Jack cheese, shredded
Bread:
Measure the bread ingredients into baking pan in order recommended.
Select dough cycle.
Muffaletta Filling:
In lg glass bowl combine sw red pepper, yellow pepper, tomato &
garlic. Add vinaigrette & toss to coat. Marinate for at least 2
hrs, chilled.
Remove dough to a lightly floured surface. Cover with a lg bowl
& let rest 10-15 mins. Form into 1-5”round loaf with a high
rounded top. Place on prepared baking sheet. Cover & let rise
in a warm draft free place for 30-45 mins until doubled in volume.
Meanwhile preheat oven to 350f. Transfer dough to preheated oven and
bake for 40-50 mins until loaf sounds hollow when tapped on the bottom.
Set aside to cool completely. Using a serrated knife, cut 1”off the top
of the bread, set the top aside. Cut out center of loaf, leaving at
least 1/2”of bread on bottom & sides. Cut out top, leaving a
1/4”of bread. Spread one third of the pepper mix on bottom of
muffaletta. Top with one half the chicken & then half the
cheese. Repeat with one more layer of pepper mix, chicken &
cheese. Add rem pepper mix. Replace reserved bread top. Wrap tightly in
saran, twisting ends to secure & chill at least 8 hrs. Cut into
6-8 wedges.
CHOCOLATE-MACADAMIA NUT CLUSTERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cup unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut
In a heatproof bowl set over (but not touching) barely simmering water
in a pan, stir bittersweet chocolate and 1/4 cup butter often until
mixture is melted and smooth.
In a large bowl, with a mixer on high speed, beat sugar, eggs, and
vanilla until smooth. Add chocolate mixture and beat until well
blended. Stir in flour and baking powder, then beat just until
moistened. Stir in macadamia nuts, chocolate chips, and coconut. Drop
dough in 1-tablespoon portions about 2 inches apart on buttered 12- by
15-inch baking sheets.
Bake cookies in a 350° regular or convection oven just until firm on
the edges but still soft when pressed in the middle, 8 to 10 minutes;
if baking two sheets at once in one oven, switch their positions
halfway through baking. Let cookies cool on sheets for 5 minutes, then
use a wide spatula to transfer to racks to cool completely.
ITALIAN SAUSAGE AND PEPPERS
~Shared by Jim D., WA
INGREDIENTS
1 pound of hot or mild Italian sausage
2 tsp of olive oil
1 green bell pepper sliced
1 red bell pepper sliced
1 onion sliced
6 baby Portobello mushrooms sliced
2 or 3 cloves of garlic crushed
1 tsp dried oregano
1 tsp dried basil
1 15-oz. can of diced tomatoes
PREPARATION
Fry meat in a deep frying pan. Remove from pan and set aside. Add olive
oil to pan. Saute peppers,onions,mushrooms and garlic. Add Tomatoes.
Sprinkle in oregano and basil. Add meat. Cover and cook for around 15
minutes.
Slice into bite size pieces for simply delicious appetizers or serve on
toasted garlic bread.
HOMEMADE ITALIAN SAUSAGE
~Shared by Jim D., WA
This classic Sicilian recipe will give your family years of pleasure
not only in the quality of taste but as a family gathering. Like
homemade Italian wine making, get everyone together to make this recipe
a yearly family tradition. This recipe calls for a little spice, just
the way we like it, but you could modify it for your own taste.
INGREDIENTS
25 pounds of pork shoulder
pork casings (can get from butcher)
1/4 cup of whole fennel seed
1/2 cup of ground black pepper
3/4 cup of salt
1/2 cup of sweet paprika
1/4 cup of red pepper flakes
1/4 cup of dried basil
1/2 cup fresh chopped flat leaf parsley
1/4 cup of crushed fresh garlic
1/2 cup of dry red wine
PREPARATION
Soak the casings overnight in salt water. Before using rinse well and
cut into 18 inch strips. Keep casings in a small bowl of warm water.
Cut the pork shoulder into 1 inch cubes trim some fat, not all.
Coarsely grind meat. I use a Kitchen Aid with meat grinding
attachments.
In a large bowl mix meat with everything above. Mix well using your
hands until all the spices are evenly blended into the meat. Set in the
refrigerator overnight to let the seasoning marinate.
Fry a little of the meat, taste and adjust the seasoning. Stuff the
meat in to the casing slowly so the casing doesn't break. Twist or tie
the casing around every 7 inches. How ever long you want the sausage.
Be careful that there are no air bubbles in th casing. If so prick the
air bubble with a toothpick. When done cook right away, freeze them or
give them away.
This recipe should make around 23 pounds of sausage.
Savor the flavor, remember the taste and share the joy.
Source: Great
Chicago Italian Recipes
BUSTER SUNDAE PIE
~Shared by Treva, NC
Starting with refrigerated pie crust, this no-fuss ice cream pie goes
together easily, yet yields a first-class dessert that features peanuts
as well as fudge and caramel toppings.
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
Filling:
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)
Additional peanuts, if desired
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust
Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15
minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the
caramel topping and 1/4 cup of the fudge topping. Sprinkle with
peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours
or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge
topping. Sprinkle with additional peanuts. Cover and freeze any
remaining pie.
ZUCCHINI PANCAKES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes 8 scones
4 eggs
2 cups grated zucchini
3/4 cup all-purpose flour
1/2 teaspoon white sugar
1/2 teaspoon salt
3 tablespoons olive oil
4 teaspoons baking powder
1/4 cup butter, melted
1 Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
2 In a large mixing bowl, beat eggs, add shredded zucchini and mix well
using a fork. Add flour, sugar, salt and vegetable oil and stir to
blend well. Finally, add baking powder and mix well using a large
spoon. The batter's consistency should be like heavy whipping cream.
3 Spoon batter on hot grill (about 2 tablespoons) for each pancake.
Cook until there are no longer bubbles forming in the pancake about 2
minutes; turn over and cook for 2 minutes longer. Rub pancakes with
melted butter and serve immediately.
PECAN SWIRLS
~Shared by Barb C., Chula Vista, CA
42 Servings
Prep: 25 min. + chilling
Bake: 10 min. + cooling
Ingredients
2 cups butter, softened
2 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 cups finely chopped pecans
1-1/3 cups sugar
Directions
In a large bowl, cream butter and cream cheese until light and fluffy.
Beat in vanilla. Combine flour and salt; gradually add to creamed
mixture and mix well. Divide into three portions. Wrap each in plastic
wrap; refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll each portion into a 16-in. X 9-in.
rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2
in. Of edges. Roll up each rectangle tightly jelly-roll style, starting
with a long side. Wrap in plastic wrap; refrigerate for 2 hours.
Unwrap and cut into 3/8-in. slices. Place 2-in. apart on lightly
greased baking sheets. Bake at 400° for 12-14 minutes or until lightly
browned. Remove to wire racks to cool.
Yield: 7 dozen.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
PENNE WITH ROASTED TOMATOES AND FENNEL
~Shared by Johnny, LA
If you like fennel like I do, I think you'll find this combination
quite delicious -- marvelous for a casual summer supper.
Makes 6 servings
1 pound penne pasta
1 ½ pounds vine-ripened tomatoes
6 tablespoons olive oil
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
1 Vidalia onion, thinly sliced
2 garlic cloves, crushed
½ cup pitted and chopped kalamata olives
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves
Boil the penne according to package directions. Drain and refresh with
cool water. Transfer the penne to a large bowl and toss with 1
tablespoon olive oil. Set aside.
Preheat the oven to 400 degrees. Cut the tomatoes into sixths
lengthwise and arrange on a roasting pan. Brush them with 1 tablespoon
of the olive oil and sprinkle with salt and pepper. Roast until the
tomatoes are very soft, about 12 minutes. Remove them from the oven and
set aside to cool.
Spread the fennel and onions evenly on a roasting pan and brush with 1
tablespoon of the olive oil. Sprinkle with salt and pepper. Roast,
stirring occasionally, until soft, 10 to 12 minutes. Remove from the
oven and set aside.
Put the remaining 3 tablespoons olive oil in a small pan with the
garlic and heat slowly. When hot, remove from the heat and add the
olives. Add this mixture and the cooled tomatoes, fennel, onions,
balsamic vinegar and basil to the bowl of pasta and toss to mix well.
Season again with salt and pepper to taste.
Tags: combine tomatoes and herbs, cooking with tomatoes, Creole
tomatoes.
Source: Marcelle Bienvenu
PEPPER CRACKERS
~Shared by Linda H., Rosharon, TX
1 box Nabisco multi-grain crackers
1 1/2 cup olive oil
2 Tbsp. crushed red pepper
2 Tbsp. garlic powder
1/2 tsp. red cayenne pepper or more if you like them really hot!
1 pkg Hidden Valley Buttermilk Salad Dressing mix
Preheat oven to 250º. Mix above ingredients. Put crackers (one sleeve
at a time) in a large (2 gal size) zip lock bag. and pour mixture
(equal amounts) over crackers. Do this until you have all of the
crackers done. Continue to turn over so that the mixture will coat the
crackers. Continue turning many times to get crackers as coated as is
possible.
Transfer to two 15-in. x 10-in. x 1-in. baking pans that have been
lined with parchment paper or foil. Bake at 250° for 45-55 minutes,
stirring every 15 minutes or so. Cool completely. Store in an airtight
container.
BAKED EGGS IN BREAD BOWLS
~Shared by Jim H., Calgary, Alberta, Canada
Adapted from All You. Amounts for this recipe are not set and are
dependent on how many you are making.
Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a
teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll
Slice off top of each dinner roll and gently remove some bread until
there is a hole large enough to accommodate an egg. Arrange
rolls on a baking sheet. Reserve tops. Crack an egg
into each roll. Top each egg with some herbs and a bit of
cream. Season with salt and pepper. Sprinkle with
Parmesan. Bake in a 350 degree oven until eggs are set and
bread is toasted 20 to 25 minutes. After eggs have cooked for
20 minutes, place bread tops on baking sheet and bake until golden
brown. Let sit 5 minutes.
Place tops on rolls and serve warm.
Source: noblepig.com
SPINACH AND PASTA SHELLS
~Shared by Luanne, FL
Servings: 8
Ingredients:
1 pound seashell pasta (I opt for small )
1 (10 ounce) frozen chopped spinach
2 tablespoons olive oil
7 cloves garlic, minced
1 teaspoon dried red pepper flakes (optional)
salt to taste
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and
spinach and cook for 8 to 10 minutes or until pasta is al dente; drain
and reserve.
2. Heat oil in a large skillet over medium heat. Add garlic and red
pepper flakes; saute for 5 minutes or until the garlic turns light
gold. Add cooked pasta and spinach to the skillet and mix well. Season
with salt and toss; serve.
CREAM CHEESE LIMAS
~Shared by Larry J., Spring Hill, TN
A green, cheesy dish even your kids will love.
INGREDIENTS:
2 cups fresh or frozen lima beans
1 onion, finely chopped
1 clove garlic, minced
2 Tablespoons butter, melted
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 ounces cream cheese, cut into pieces
TO PREPARE:
1. Cook lima beans in small amount of boiling salted water until tender
(about 20 minutes). Drain, reserving 1/4 cup cooking liquid.
2. Saute onion and garlic in butter until tender.
3. Add tomato sauce, salt, and pepper. Simmer 5 minutes.
4. Add cream cheese and reserved bean liquid, stirring until smooth.
5. Stir in limas and heat thoroughly.
Servings: 6
Source: "To
Market, To Market Cookbook" by The Junior League of
Owensboro, KY
BLACK MAGIC CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder
and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on
medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until
toothpick inserted into center of cake comes out clean. Cool for 10
minutes, then remove from pans and finish cooling on a wire rack. Fill
and frost as desired.
ROAST LEMON CHICKEN
~Shared by Jim D., WA
Avoid using nonstick or aluminum roasting pans in this recipe. The
former can cause the chicken to brown too quickly, while the latter may
react with the lemon juice, producing off-flavors.
Serves 3 to 4
1 whole chicken (3 1/2- to 4-pounds), backbone removed and butterflied
(see related Step-By-Step)
3 tablespoons grated lemon zest plus 1/3 cup juice from 3 lemons
1 teaspoon sugar
Salt and pepper
2 cups low-sodium chicken broth
1 cup plus 1 tablespoon water
1 teaspoon cornstarch
3 tablespoons unsalted butter
1 tablespoon finely chopped fresh parsley
1. SEASON Adjust oven rack to middle position and heat oven to 475
degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar,
and 1 teaspoon salt in small bowl. Following photo 2 (of step-by-step),
rub 2 tablespoons zest mixture under skin of chicken. Season chicken
with salt and pepper and transfer to roasting pan. (Seasoned chicken
can be refrigerated for 2 hours)
2. ROAST Whisk broth, 1 cup water, lemon juice, and remaining zest
mixture in 4-cup liquid measuring cup, then pour into roasting pan.
(Liquid should just reach skin of thighs. If it does not, add enough
water to reach skin of thighs.) Roast until skin is golden brown and
thigh meat registers 170 to 175 degrees, 40 to 45 minutes. Transfer to
cutting board and let rest 20 minutes.
3. MAKE SAUCE Pour liquid from pan, along with any accumulated chicken
juices, into saucepan (you should have about 1 1/2 cups). Skim fat,
then cook over medium-high until reduced to 1 cup, about 5 minutes.
Whisk cornstarch with remaining water in small bowl until no lumps
remain, then whisk into saucepan. Simmer until sauce is slightly
thickened, about 2 minutes. Off heat, whisk in butter and parley and
season with salt and pepper. Carve chicken and serve, passing sauce at
table.
Source: Cooks
Country
BLACK BOTTOM VANILLA CREAM PIE
~Shared by Treva, NC
A gingersnap cookie crust is the perfect foil to the creamy vanilla
filling in this cool cream pie, which costs just 76 cents per serving.
Chill overnight, or for at least 3 hours, before serving.
Gingersnap Cookie Crumb Crust:
22 gingersnaps (about 5.5 ounces)
1 tablespoon granulated sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar
Prepare crumb crust. To prepare the crust, place the cookies in a food
processor, and process until finely ground (to yield about 1 cup). Add
the granulated sugar and butter, and pulse 8 times or until combined.
Press crumb mixture into the bottom and up the sides of a 9-inch pie
plate coated with cooking spray. Bake at 375° for 6 minutes; cool on a
wire rack.
Then combine first 6 ingredients in a medium saucepan, whisking well to
blend. Bring to a boil over medium heat, whisking constantly, for about
8 minutes. Remove from heat and stir in the butter and vanilla.
Place chopped chocolate in a small microwavable bowl. Microwave at
medium power for 1 minute. Stir and repeat. Stir and cook the chocolate
30 seconds more if necessary, or until smooth.
Remove 1 cup of custard from saucepan and stir into melted chocolate.
Spread chocolate custard evenly in bottom of pie shell. Spoon remaining
vanilla custard on top. Cover top of tart with a sheet of wax paper to
prevent skin from forming. Chill vanilla cream pie at least 3 hours or
overnight.
To serve, whip cream and confectioners' sugar until stiff. Spoon or
decoratively pipe whipped cream on top of tart.
Nutritional Information
Calories: 580
Fat: 38g (sat 21g)
Protein: 6g
Carbohydrate: 55g
Fiber: 1g
Cholesterol: 171mg
Sodium: 269mg
YUKON GOLD POTATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
8 each Yukon gold size B potatoes (1-1/2 to 2-1/4 inches in diameter)
1 Tbs Dijon mustard
1/8 cup white wine vinegar
1/2 cup olive oil
4 strips bacon, chopped
1 tsp fresh rosemary, chopped fine
1/2 cup yellow onion, small dice
Salt to taste
Pepper to taste
Instructions
Cook potatoes approximately 10 minutes or until tender yet firm to the
bite. Cut cooked potatoes into halves or quarters.
Place Dijon mustard in stainless steel bowl adding in the white wine
vinegar then slowly drizzle in the oil.
To the vinegar oil mix, add the rosemary, bacon, and onion.
Pour the bacon dressing over the warm Yukon gold potatoes and toss.
Serve warm or cool quickly and store in the refrigerator.
Yield: 4 servings
EAGLE BRAND SALAD
~Shared by Barb C., Chula Vista, CA
1 pkg. miniature marshmallows (optional)
1 can cherry pie filling
1 lg. can crushed pineapple, drained
1 c. crushed nuts
1 can Eagle Brand sweetened condensed milk
1 med. container Cool Whip
Combine all ingredients. Hide in the refrigerator until ready to use.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
BARBECUED MEATLOAF
~Shared by Johnny, LA
I have made this for many years and it is a change from regular
meatloaf.
Ingredients:
1 1/2 lb. hamburger
1/2-1 cup bread crumbs (just crumble up some bread)
1 cup chopped onion
1 beaten egg
1 1/2 tsp. salt
1/4 tsp. black pepper
2 cans (8 oz. each) tomato sauce
1/2 cup water
3 Tbsp. vinegar
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
2 tsp. Worcestershire sauce
Directions:
Mix hamburger, bread crumbs, onion, egg, salt, pepper and one can
tomato sauce and shape into loaf. Place in suitable pan. Combine
remaining ingredients and pour over loaf in pan. Bake, basting
occasionally, at 350 degrees F. for 75 min. (1 hr. 15 min.). Enjoy!
SALAMI ROLL-UPS
~Shared by Linda H., Rosharon, TX
Taste of Home - Simple & Delicious
1 carton (8 ounces) whipped cream cheese
1/4 pound hard salami, finely chopped
2 Tbsp. dill pickle relish
4 flour tortillas (10 inches), room temperature
In a small bowl, combine the cream cheese, salami and pickle relish.
Spread over tortillas. Roll up tightly; wrap in plastic wrap.
Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in.
slices.
Yield:3-1/2 dozen.
AU GRATIN POTATOES
~Shared by Jim H., Calgary, Alberta, Canada
I was recently looking through my Betty Crocker's cookbook (my very
first cookbook). I saw a recipe for Au gratin potatoes and it looked
and sounded so rich, creamy and delicious. Definitely not healthy but
sometimes you have to splurge - you know? I was roasting a chicken for
dinner and decided the Au gratin potatoes would be the perfect side
dish. This was really easy to make (as long as you have a mandolin
slicer to cut the potatoes - thanks to my neighbor Cheryl who let me
borrow hers). I used extra sharp cheddar because it's what I had on
hand. I also used non-fat milk because, well, it has plenty of fat with
the cheese and butter. It was a huge hit with my entire family and our
friends who were over for dinner - everyone had seconds and there was
no leftovers. It paired very nicely with my roasted chicken and a fresh
green salad.
4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
1/4 cup butter
1/2 sweet yellow onion, diced
1 tbsp flour
Sea salt and fresh cracked pepper to taste
2 cups of non fat milk
2 cups of extra sharp cheddar cheese, shredded (divided)
1/4 dry Italian bread crumbs
Preheat oven to 375 degrees. Spray a baking dish with cooking spray.
Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4
cups. If you have a mandolin slicer, use it.
Melt butter in saucepan over medium heat. Cook onion in butter about 2
minutes, stirring occasionally, until tender. Stir in flour, salt and
pepper. Cook, stirring constantly, until bubbly; remove from heat.
Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling,
stirring constantly. Boil and stir 1 minute until the cheese is
completely melted.
Spread potatoes in casserole dish. Pour cheese sauce over potatoes.
Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs;
sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered
15 to 20 minutes longer or until top is brown and bubbly.
Source: fortheloveofcooking.blogspot.com
CREAMY BOW TIE PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 C. uncooked bow tie pasta
1 1/2 t. butter
2 1/4 t. olive oil
1 1/2 t. all purpose flour
1/2 t. minced garlic
dash salt
dash dried basil
dash crushed red pepper flakes
3 T. milk
2 T. chicken broth
1 T. water
2 T. shredded Parmesan cheese
1 T. sour cream
Cook pasta according to package directions. Meanwhile in a
small saucepan, melt butter. Stir in the oil, flour, garlic
and seasonings until blended. Gradually add the milk, broth
and water. Bring to a boil; cook and stir for 2 minutes or
until slightly thickened. Remove from heat; stir in cheese
and sour cream. Drain pasta, toss with sauce.
ITALIAN PINWHEELS
~Shared by Treva, NC
Looking for a crowd-pleasing appetizer? Look no further! Flaky
crescents hold popular pizza fillings in a bite-size appetizer that's
easy and oh, so tasty.
Prep Time: 40 Min
Total Time:
Makes: 24 appetizers
2 oz. (1/2 cup) shredded mozzarella cheese
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
1. Heat oven to 375°F. In small bowl, combine cheese, pepperoni,
oregano and egg yolk; mix well.
2. Separate dough into 4 rectangles. Firmly press perforations to seal.
Spread each rectangle with about 3 tablespoons pepperoni mixture.
3. Starting at shortest side, roll up each rectangle; pinch edges to
seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart
on ungreased cookie sheet. Brush with beaten egg white.
4. Bake at 375°F. for 12 to 15 minutes or until golden brown. Serve
warm.
NUTRITION INFORMATION:
1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated
Fat 1g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 4g (Dietary
Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%;
Vitamin C 0%; Calcium 2%; Iron 0%
Exchanges: 1/2 Starch; 1/2 Fat
Source: Pillsbury
SWEET AND SOUR PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. pork tenderloin or boneless pork butt
MARINADE
1 tbs. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbs. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbs. cider vinegar
4 tbs. sugar
2 tbs. tomato catsup
1 tbs. soy sauce
1/2 cup chicken broth
BATTER
1/2 cup. flour
2 tbs. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 cup cold water
2 cup peanut or corn oil
1 tbs. cornstarch combined with 3 tbs. water
Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2
minutes; drain and run under cold water. Drain again and dry well.
Combine the marinade ingredients, add the pork and set aside. In a
saucepan heat the peanut oil. Add the garlic, green pepper and carrot
and stir fry for 2 minutes. Remove and set aside near the cooking area.
Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same
cooking pan. Stir to dissolve and set on burner to be heated later.
Combine the batter ingredients. Use a wire whisk to mix the batter
until smooth. Heat a wok or frying pan. Add the oil and heat to about
365 degrees. When heating, take about 1 tablespoon warm oil from the
wok and add to the batter. Mix well. Mix the marinated pork again,
drain and add to the batter. With a spoon, drop half of the coated pork
cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork
cubes should be crisp and brown. Fry the rest of the batter dipped
pork. Keep warm. Bring the sauce to a boil while stirring. Add the
cornstarch and water mixture and stir until the sauce clears and
thickens. Add the cooked vegetables. Mix to blend. Serve over the fried
pork.
Serves 8.
FAMOUS DAVE'S BREAD PUDDING
~Shared by Johnny, LA
Unsalted butter, room temperature
1 loaf (1 1/2 pounds) cinnamon egg bread
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups whipping cream
1/4 cup vanilla extract
8 Eggs, beaten
1 teaspoon ground cinnamon
Whipped cream and ice cream
Plantation Praline Sauce (see recipe below)
Coat bottom and sides of 13-by-9-inch baking pan heavily with butter.
Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread
mixture evenly in prepared dish, turning crust side down, as this tends
to burn easily. In bowl, whisk sugar,milk,whipping cream,vanilla,eggs
and cinnamon until blended. Pour over bread mixture.
Preheat oven to 325 degrees.
Place baking dish in larger 4-inch deep baking pan. Add water to reach
halfway up side of dish. Bake in preheated oven 1 hour. Remove from
water bath. Let stand 20 minutes.
Cut pudding into 9 portions and put into large dessert bowls. Add a
scoop of ice cream next to the pudding, then spoon 3 to 4 ounces of
warm praline sauce over the pudding and the ice cream. Top with whipped
cream if desired. Makes 9 very large servings.
Tester note: Servings at the restaurant are very large. For at home
use, the pudding could be cut into 18 portions and the sauce could be
halved.
Plantation Praline Sauce
1 cup (2 sticks) unsalted butter (cube ½ cup) (divided)
3/4 cup chopped pecans
1 1/2 pounds light brown sugar (about 3 3/4 cups packed)
3/4 cup whipping cream
1/4 teaspoon ground cinnamon
1 1/4 Cups sour cream
3/4 teaspoon vanilla extract
To make this sauce, it is very important to follow the directions
carefully and to use a candy thermometer.
In large saucepan, heat 1/2 cup of the butter until melted. Add pecans
and mix well. Bring to a boil. Cook until pecans begin to change color.
Mixture will foam up. Add remaining 1/2 cup cubed butter and mix well.
This will cool pecan mixture and stop the cooking process. Remove from
heat. Combine brown sugar, whipping cream and cinnamon in a saucepan
and mix well. Cook over low heat until blended, stirring constantly.
Increase heat and cook until mixture comes to 230 degrees on a candy
thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix
well. Remove from heat. Makes 4 cups.
Source: Bowden
Family Cookbook
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CARNE CON PAPAS
(Stew of Beef and Potatoes)
~Shared by Treva, NC
This everyday dish is usually accompanied by white rice. Olives,
raisins, and capers make the stew reminiscent of picadillo. To
streamline the preparation process, chop the potatoes and olives while
the beef and vegetables simmer.
1 teaspoon vegetable oil
Cooking spray
1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 cup water
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground cumin
1 bay leaf, crumbled
1 (14 1/4-ounce) can low-salt beef broth
4 cups cubed peeled baking potato (about 2 pounds)
3 tablespoons raisins
3 tablespoons coarsely chopped pimiento-stuffed olives
2 tablespoons capers
Heat oil in a large Dutch oven coated with cooking spray over
medium-high heat. Add beef, and cook 2 minutes or until browned. Add
onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes.
Add water and the next 5 ingredients (water through beef broth); bring
to a boil. Cover, reduce heat, and simmer 30 minutes.
Stir in potato and remaining ingredients. Cook, covered, over medium
heat 20 minutes or until potato is tender, stirring occasionally.
Yield: 5 servings (serving size: about 1 1/2 cups)
CALORIES 410 (27% from fat); FAT 12.3g (sat 4g,mono 5.3g,poly 1.2g);
IRON 4.5mg; CHOLESTEROL 85mg; CALCIUM 57mg; CARBOHYDRATE 43.4g; SODIUM
650mg; PROTEIN 31.8g; FIBER 4.9g
Source: Cooking Light, MAY 2002
HALIBUT WITH JAPANESE FLAVORS
~Shared by Jim D., WA
4 servings
Active Time: 30 minutes
Total Time: 40 minutes
Ingredients
2 tablespoons white miso paste
1 tablespoon sugar
1 tablespoon rice wine, or dry sherry (see Note)
1 teaspoon reduced-sodium soy sauce
1 pound halibut fillet, skinned and cut into 4 portions
2 sheets nori seaweed, cut into julienne strips
2 scallions, trimmed, thinly sliced
Preparation
Preheat oven to 400°F. Prepare 4 parchment or foil papillotes (see
Tip).
Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in
a small bowl until smooth.
Open the papillotes and place a piece of halibut in the center half of
each opened paper heart. Brush the miso mixture over the halibut and
top with seaweed and scallions. Seal the packages and place them on a
baking sheet. Bake until the packages are puffed, 10 to 12 minutes.
(You may open one package to check that the fish is opaque.) Transfer
to plates; let each diner open his or her own package.
Tips & Notes
To prepare a papillote: Cut a piece of parchment paper or foil about 12
inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut
into a half-heart shape as you would a Valentine.
Note: Sherry is a type of fortified wine originally from southern
Spain. Don't use the “cooking sherry” sold in many supermarkets—it can
be surprisingly high in sodium. Instead, purchase dry sherry that's
sold with other fortified wines in your wine or liquor store.
Nutrition
Per serving: 160 calories; 3 g fat (1 g mono); 36 mg cholesterol; 6 g
carbohydrates; 24 g protein; 378 mg sodium; 539 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 3 1/2 very lean meat
Source: EatingWell Magazine
SOFT CHOCOLATE CHIP COOKIES
~Shared by Maggie, TX
1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container plain low-fat yogurt
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)
1. Place oats in a shallow baking pan. Bake in a 375 degree F oven
about 10 minutes or until toasted, stirring once. Place oats in a food
processor bowl or blender container. Cover and process or blend until
ground; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Add brown sugar, baking soda, and salt;
beat until combined. Beat in the yogurt, eggs, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using
a wooden spoon, stir in the oats and any remaining flour. Stir in
chocolate pieces.
3. Drop dough by rounded teaspoons 2 inches apart on an ungreased
cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or
until bottoms are browned. Transfer to a wire rack to cool.
Makes about 60 cookies.
Nutrition Facts Per Serving:
Calories 82
Total Fat (g) 3
Saturated Fat (g) 2
Monounsaturated Fat (g) 1
Cholesterol (mg) 12
Sodium (mg) 54
Carbohydrate (g) 12
Total Sugar (g) 7
Fiber (g) 1
Protein (g) 2
Diabetic Exchanges: Starch (d.e.) 1
Source: Diabetic Living magazine
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SLICED FENNEL SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 large fennel bulb
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Trim base from fennel bulb. Remove and discard the fennel stalks;
reserve some of the feathery leaves for garnish. Pull off and discard
any discolored parts from the bulb. Stand the bulb upright and cut
vertically into very thin slices. Arrange the slices on 4 salad plates.
Whisk oil, lemon juice and salt in a small bowl. Drizzle the mixture
over the fennel and garnish with a grinding of pepper and a few fennel
leaves.
Nutritional Information Per Serving (1/4 of recipe): Calories: 51, Fat:
4 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 1 g, Fiber: 2 g,
Sodium: 103 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
CHICKEN 'A L'ORANGE
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 chicken (about 3 pounds), cut into 10 pieces and skin
removed
- 1/2 teaspoon salt
- 1/2 cup orange marmalade
- 1 can (11 ounces)mandarin oranges, drained
- 1/8 teaspoon ground red pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with
nonstick cooking spray.
Place the chicken in the baking dish. Season with the salt and bake for
35 minutes; drain liquid from the baking dish.
In a small bowl, combine the remaining ingredients then pour over the
chicken.
Bake uncovered for 20 to 25 minutes, or until no pink remains in the
chicken and its juices run clear.
Nutritional Information Per Serving (1/5 of recipe): Calories: 258,
Fat: 7 g, Cholesterol: 77 mg, Sodium: 326 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 18 g, Protein: 26 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
BLACK BEAN AND TOMATO SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup seeded, diced plum tomatoes (3-4 tomatoes)
- 1 cup canned black beans, rinsed
- 2 tablespoons chopped scallions
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1-1/2 teaspoons extra-virgin olive oil
- 1/2-1 teaspoon minced canned chipotle in adobo sauce
- 1/8 teaspoon salt, or to taste
DIRECTIONS
Combine all ingredients in a medium bowl; stir to blend. If not serving
immediately, cover and refrigerate for up to 2 days.
Nutritional Information Per Serving (1/2 cup each): Calories: 83, Fat:
2 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 4 g,
Sodium: 283 mg
Diabetic Exchanges: 1 Starch
Source: The
Eating Well Diabetes Cookbook
HOT AND SOUR SOUP
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 2 cans (14 ounces each) reduced-sodium chicken broth,
divided
- 2 tablespoons cornstarch
- 1/2 pound firm tofu, cut into small chunks
- 1/4 pound sliced fresh mushrooms
- 2 tablespoons light soy sauce
- 3 tablespoons white vinegar
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/2 teaspoon sesame oil
DIRECTIONS
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix
well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu,
mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to
a boil over high heat. Reduce the heat to low; stir in the cornstarch
mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts and simmer for 1 to 2 minutes, or until heated
through, stirring occasionally. Add the sesame oil; mix well and serve.
Nutritional Information Per Serving (1 cup): Calories: 89, Fat: 3 g,
Cholesterol: 43 mg, Sodium: 644 mg, Carbohydrate: 8 g, Dietary Fiber: 1
g, Sugars: 3 g, Protein: 8 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
LEMON CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons sesame oil
- 3 cups bean sprouts
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 1-1/2 pound boneless, skinless chicken breasts, cut into
3-inch strips
- 1 cup fresh snow peas, trimmed
- 1/2 cup sliced red pepper
- 1 tablespoon lite soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon fresh lemon juice
- 1 (6-ounce) can bamboo shoots
- 1 (6 ounce) can water chestnuts, slivered
DIRECTIONS
Heat 1 tablespoon of the oil in a wok over high heat.
Add the bean sprouts and stir-fry for 1-2 minutes until crisp. Remove
from wok and place on a platter.
In the remaining oil, stir-fry the garlic and ginger for 30 seconds.
Add the chicken and stir-fry for 4 minutes. Push the chicken up on the
sides of the wok.
Add the snow peas and red pepper and stir-fry for 2 minutes. Combine
the soy sauce, sherry, and lemon juice. Add to the wok along with the
bamboo shoots. Add the chicken back to the center of the wok. Cook 2
minutes. Place the chicken over the beans sprouts and top with water
chestnuts to serve.
Nutritional Information Per Serving (3-4 ounces chicken): Calories:
215, Fat: 8 g, Cholesterol: 69 mg, Sodium: 171 mg, Carbohydrate: 9 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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if you have a submission for the Diabetic Choices Recipe section of
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for posting. Thanks!
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HICKORY SMOKED TUNA QUESADILLA
~Shared by Jim D., WA
Ingredients:
1 pouch (4.5oz.) StarKist Tuna Creations® Hickory Smoked
1/2 cup Colby-Jack cheese blend, shredded
1/8 cup Green onions, thinly sliced
1-1/2 oz. Cream cheese, softened
1/8 cup Roasted red pepper cut into small strips
2 Flour tortillas, burrito size
Directions:
In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips
and sliced onions until blended. Spread tuna mixture on one tortilla
shell, to the edges. Top with the other tortilla shell. Spray a large
skillet, lightly, with vegetable spray and heat. Brown the shell in the
skillet until golden brown on each side, approximately 2-3 minutes each
side. Cut shell into 8 wedges and serve.
Prep Time: 5-8 minutes
Cooking Time: 4-6 minutes
Serves: 2 or 8 Appetizers
Source: StarKist
CHICKEN CURRY
~Shared by Maggie, TX
Serve this with fluffy white rice, egg noodles, or on toast points.
1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley
Heat butter in a heavy skillet over medium-high heat until foam from
butter subsides. Add chicken strips and cook until browned. Add cumin,
coriander, ginger, red-pepper flakes (if using) and garlic and cook,
stirring occasionally, 2 minutes. Add chicken stock and bring to a
boil. Reduce heat to medium-low; simmer, stirring occasionally, 5
minutes. Slowly add heavy cream and simmer (do not let mixture come to
a boil) until heated through, 3 minutes. Transfer chicken and sauce to
a serving plate. Garnish with cilantro.
Serves 2
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MISSION CHICKEN THIGHS
2 slices bacon
1 cup long-grain white rice
1 small green or red bell pepper, chopped
1 small onion, chopped
1 cup chopped mushrooms
1 carrot, finely chopped
1 1/2 cups chicken stock
1/2 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons chopped sage
6 chicken thighs without skin
paprika
Chopped parsley
Cook bacon over medium-high heat in 10-inch skillet until crisp. Stir
in rice, and cook until rice turns a light golden color. Add bell
pepper, onion, mushrooms, carrot, stock, wine, salt, pepper and sage.
Stir until well mixed. Arrange chicken thighs on top, sprinkle with
paprika. Cover, reduce heat and simmer 35 to 40 minutes or until
chicken is cooked through. Sprinkle with parsley before serving.
Makes 6 servings.
Per Serving (excluding unknown items): 229 Calories; 4g Fat (17.6%
calories from fat); 17g Protein; 26g Carbohydrate; 1g Dietary Fiber;
59mg Cholesterol; 810mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat.
Source: Milwaukee Journal Sentinnel - August 8, 2001
GOURMET DOUBLE-CHOCOLATE CHUNK COOKIES
1 cup Butter
1 tablespoon Brown sugar
1 cup Sugar
2 large Eggs
¼ teaspoon Vanilla
¼ cup Cocoa powder
1 ½ cups Flour
¼ teaspoon Baking soda
¼ teaspoon Salt
18 oz Semisweet chocolate chunks
Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder.
Stir in remaining ingredients and blend well. Refrigerate 30 mins. Drop
dough by rounded teaspoons onto ungreased cookie sheet about 2" apart.
Bake until cookies are set, 5-8 mins. Cool slightly and remove from
pan. When making large cookies, press down slightly on cookie dough to
help cook more evenly. Bake slightly longer, 8-10 mins.
**These freeze beautifully wrapped in waxed paper. Take one out of the
freezer in the morning and toss it in a lunch box; perfect by lunch
time.
They're really soft and yummy.
HOMEMADE CHIPOTLE SAUCE
Ringer for Subway's Chipotle Southwest Sauce.
1 Quart mayonnaise (I use Helmanns)
1/4 cup Dijon mustard
1/4 cup lime juice
1/2 cup chipotle in adobo sauce, pureed
2 Tablespoons garlic, minced
Salt to taste
Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt
to taste. Cover and chill before sandwich preparation.
Yields sauce for 24 sandwiches.
DIJON PARMESAN CRUSTED PORK CHOPS
4 (3 oz.) pork chops
2 teaspoons Dijon mustard
1/4 cup Italian seasoned bread crumbs
3 tablespoons finely grated Parmesan cheese
cooking spray
1. Preheat oven to 350 F.
2. Brush both sides of pork chops with dijon mustard.
3. Combine bread crumbs and Parmesan cheese in a shallow bowl.
4. Dip each pork chop into the bread crumb mixture and turn until
evenly coated.
5. Place pork chops on a lightly greased baking sheet, using cooking
spray.
6. Bake in oven until done, approximately 12 - 14 minutes for thin
chops, 20 minutes for thicker cuts.
CHICKEN CASSEROLE
2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese
Dice 2 slices of bread and place in bottom of casserole dish. Mix
onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread.
Dice 4 slices of bread and place over chicken mixture. Mix milk and
eggs and pour over casserole. Place in refrigerator for one hour or
overnight. Before baking, spoon mushroom soup over casserole. Bake one
hour at 325 degrees. Place cheese on top of casserole last 5 minutes of
cooking time.
Source: Edenfield House Inn Bed & Breakfast, Swainsboro, GA
LEMON PARFAIT LOAVES
Makes 2 loaves.
1 (18.25 ounce) white or yellow cake mix
1 small box instant lemon pudding
1/2 cup vegetable oil
1 cup lukewarm water
4 eggs
In a large mixing bowl, mix all ingredients together. Pour into 2
lightly greased 5 x 9-inch loaf pans.
Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted
in centers of loaves comes out clean.
ITALIAN SAUSAGE FARFALLE
10 Italian sausages
1 1/2 large onions, diced
6 garlic cloves, crushed
2 large tomatoes, diced
16 oz. Farfalle pasta
2 oz. basil
4 oz. Parmesan cheese
1 qt. half & half
Spices:
Garlic salt
Red pepper flakes
Black pepper
Slice and fry sausage in the listed spices, as much as you like. Cook
noodles until al dente. Fry onions and garlic, with some of the above
spices in olive oil until onions are translucent. Turn off onions and
gently mix in tomatoes. You do not want to cook the tomatoes. Mix
together the sausage, onion mixture, cheeses, basil, cream and noodles.
Cook gently over medium high heat. You may not want to add all the
cream at once. Cook for a little and then adjust the amount of cream to
your liking. Adjust the spices and add more as you need it. Serve and
enjoy.
CHEESEBURGER CHOWDER
1/2 lb. lean ground beef
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
2-1/2 cups beef broth
1 can cheddar cheese soup
8 oz.Velveeta, shredded or cubed
Brown the ground beef, onion, celery, and carrots in skillet. Add the
broth and soup mixing well. Then add the Velveeta and stirring until
the cheese is melted.
LONE STAR POT ROAST
1 boneless beef chuck roast (3-3 1/2 lbs)
2 tbsp. cooking oil
1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
1 can (4 ounces) chopped green chilies
2 tbsp. taco seasoning mix
2 tbsp. beef bouillon granules
1 teaspoon sugar
1/4 cup water
3 tbsp. all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco
seasoning, bouillon, and sugar; pour over the roast. Cover and simmer
2-2 1/2 hours or until meat is tender. Remove roast to a platter and
keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine the cold
water and flour; stir until smooth. Add to juices; cook and stir over
high heat until thickened and bubbly, about 3 minutes. Slice roast and
serve w/ gravy.
Source: Momsmenuplan@yahoogroups.com
CREAMY HASH BROWN BAKE
1 can cream of mushroom soup
1 can cheddar cheese soup
1 cup sour cream
1/2 butter softened
1/4 cup chopped onion
1/2 tsp salt
1 pkg. 28 oz. frozen O'Brien hash brown potatoes
3/4 c crushed potato chips (I omit these)
In a large bowl, combine soups, sour cream, butter, onion and salt. Add
potatoes, mix well. Pour into a greased 13 x 9 x 2 in. baking dish. (I
actually mix everything right in the baking dish and then smooth out.)
Sprinkle with potato chips. Bake uncovered at 350 degrees for 55-60
minutes or until potatoes are tender.
Source: 2001 Taste of Home Quick Cooking Annual Recipes
CHEESE-STUFFED CHICKEN IN PHYLLO
8 skinless, boneless chicken breast halves (approximately 1 to 1-1/2
lbs.)
4 cups chopped fresh spinach
1 cup chopped onion
2 Tbs. olive oil
4 oz. cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup shredded cheddar cheese
1 egg yolk, beaten
1 Tbs. flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cumin
16 sheets phyllo dough, 18x14-inch rectangle
2/3 cup butter or margarine, melted
1. Place each chicken breast half between 2 sheets of heavy plastic
wrap. Pound with a flat side of a meat mallet until 1/2-inch thick.
Season with salt and pepper. Set aside.
2. In a large skillet, cook spinach and onion in hot oil until onion is
tender. Remove from heat. Stir in cream cheese until blended. Stir in
remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4
cup of the spinach mixture on each chicken breast half. Roll up
jelly-roll style. Not necessary to seal ends.
3. Place one sheet of phyllo on work surface. Keep rest of sheets
covered with a damp towel. Brush with some of the melted butter. Place
another phyllo sheet on top of the first. Brush with margarine. Place
one chicken roll near the short side of the phyllo. Roll chicken and
phyllo over once to cover chicken. Fold in long sides, continue rolling
from short side. Place in a shallow baking pan. Repeat with rest of
chicken, phyllo and margarine.
4. Brush with margarine. Bake uncovered at 350 for 30-35 minutes or
until chicken is no longer pink.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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